This cupcake is so refreshing for those hot summer days. The citrus that just brightens your taste buds and just a hint of creaminess from the buttercream makes this tasty cupcake a favorite. I candied some lemon zest and used them to decorate the cupcakes. Instead of removing the zest from the sugar mixture and coating them in sugar, I just poured everything on a silt pad, let cool so I could separate and pull the sugar lemon zest into whatever shape it created. Either way you decide to do the zest, it makes a beautiful presentation on top of your cupcake. Give them a try....you will love them!
FOR THE CUPCAKES Makes 12 to 15 cupcakes
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups whole milk, room temperature
2 1/4 tsp, pure vanilla extract
8 Tbs unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs, room temperature
juice and zest from 2 lemons
1 cup fresh blueberries
FOR THE GLAZE
1 1/4 cup 10 x sugar
1/2 tsp lemon zest
3 Tbs. limoncello
1/4 tsp. pure vanilla extract
For the cupcakes:
- Preheat the oven to 350. Line a cupcake pan with paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper, wax paper, or bowl (which I use) and set aside.
- Combine the milk and vanilla extract in a liquid measuring cup.
- In a bowl of a stand up mixer, cream together the butter and sugar for 3 to 5 minutes until it is light and fluffy.
- Add the eggs one at a time, mixing slowly after each addition.
- Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally add the last third of dry ingredients, followed by the milk mixture. Mix slowly until fully incorporated.
- Add the lemon juice and the lemon zest, and mix slowly.
- Using a spatula, gently fold in the blueberries into the batter. (note: toss berries in flour so they won't sink to bottom of cupcake when baking).
- Using a standard size ice cream scoop, scoop batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (I start checking around the 15 minute mark).
- Whisk together the 10 x sugar, lemon zest, limoncello, and the vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
- Pour glaze over cupcakes.
CANDIED LEMON ZEST
- 2 lemons
- 1/3 cup water
- 1/3 cup sugar
- sugar to coat zest strips
Directions
- Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut zest strips lengthwise to create thin julienne strips.
- Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.
- Remove from heat, drain strips and then return them to the sauce pan. Add water and sugar to the lemon strips in the sauce pan. Bring the mixture to a simmer. Continue to cook over low heat until the lemon strips turn translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes.
- When done cooking, remove strips from the pan and spread out on a sheet of waxpaper. Separate the strips on the wax paper so they are not in clumps.
- Once they have cooled slightly, roll in sugar until they are well coated.
Enjoy!
